Shrimp Fajita Bowls

Ingredients

• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Freshly ground black pepper (to taste)
• 1 lb large peeled (deveined, tail-off shrimp)
• 2 medium red bell peppers (sliced)
• 1 large red onion (sliced)
• 1 tbsp olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 3 cup cooked brown rice
• 2 tbsp chopped cilantro
• ¼ teaspoon salt
• Juice of ½ lime
• 1 cup diced tomatoes
• 1/3 cup chopped white onion
• ¼ cup chopped cilantro
• pinch kosher salt
• Freshly ground black pepper (to taste)
• 1 small (4-ounce Hass avocado, thinly sliced)

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
3. Add the shrimp and toss to evenly coat.
4. Set aside and allow to marinate while you make the veggies.
5. Combine all veggie ingredients in a large bowl.  Use your hands to toss and evenly coat veggies with oil and seasoning.
6. Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
7. Meanwhile, prepare the rice and salsa.  In a medium bowl, combine rice with cilantro, salt and lime juice.
8. In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
9. Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
10. Return to the oven and roast 8 minutes.
11. Place ¾ cup rice in each of 4 bowls.  Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.